Cook time: 25-30 minutes
Total time: Less than 1 hour
50 gram butter
1 onion, trimmed and thinly sliced
4-6 garlic, minced
2 handful fresh mushroom, sliced
2-3 chopped red chili (depends on how spicy you want, add more)
2 tomatoes, chopped
2 dl dried red or green lentils
350 ml hot water
400 ml coconut cream or coconut milk
2 - 3 tablespoon tomato paste
1 tablespoon red curry paste
1 tablespoon green curry paste
Seasoning (salt, chili powder, black pepper)
Handful fresh coriander or parsley
Soak dry lentils in cold water for about 20-30 minutes. After soaking, rinse the lentils under cold running water.
Chop the vegetables - chop, chop, chop!
In a deep pot, cook onion with butter over a medium heat until it begins to brown. Add spring onion. Add tomato and chili. Add the mushrooms. Stir occasionally.
Add the lentils. Stir for 1 minute. Add hot water (lentils should be fully covered with water at all times).
Stir. Let it simmer for 10 minutes.
The lentils should be soft by now, if not, add more water and cook for few more minutes.
Add coconut milk, garlic, red curry paste, green curry paste and seasoning (salt, chili powder, black pepper).
Add coriander or parsley. Continue to stir. Taste and add more seasoning, if needed.
Mix with a blender. Cook for another 10-15 minutes over low heat.
If you want to do my corn fritters: Sweet and spicy corn fritters.
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